Discover the delightful experience of crafting homemade eggplant Napoleon—sumptuous baked towers of tender eggplant and juicy tomato slices, all generously topped with a layer of rich, melted cheese. This mouthwatering recipe not only indulges your taste buds but is also wonderfully simple to prepare, making it an ideal addition to any meal. Enjoy the colorful presentation and the harmonious blend of flavors that will leave your guests craving more!
Add a splash of color to your holiday menu with this delightful dish! In just 35 minutes, you can whip up a delicious side that’s sure to impress and bring smiles to your guests and family members alike. Enjoy!
Eggplant is an incredibly versatile vegetable that can be incorporated into a wide range of recipes. It tastes delicious when baked, fried, roasted, grilled, or pickled. Its flavor complements other ingredients perfectly, making it an excellent addition to dishes featuring tomatoes and zucchini. Additionally, eggplant and cheese are an iconic pairing that is hard to resist. There’s truly no such thing as too much eggplant! Furthermore, when it absorbs the aroma of dried herbs, its taste becomes divine, with rosemary and garlic being my top favorites.
I was surprised that, despite eggplant being my favorite vegetable to bake, I haven’t shared many recipes with you. Here are a few that I have already posted on the blog:
What to Serve with Oven-Baked Eggplant Sandwiches
I strongly believe in including more vegetables in our meals. These baked eggplant Napoleons are an excellent choice, as they pair well with any main dish you choose. The variety of vegetables enhances the flavor of any type of meat beautifully.
Ingredients for Healthy Baked Eggplant Stacks:
- 2 eggplants;
- 200 g cheese, grated (hard or medium-hard);
- 4-5 tomatoes, sliced;
- 4-5 garlic cloves;
- 1 tsp. olive oil;
- Dried herbs and black pepper to your taste;
- Fresh herbs, chopped.
How to bake eggplant stacks with tomato and cheese in the oven:
- Rinse eggplants under running water. Cut the vegetable into circles; make sure not to make them too thick. Put slices of eggplant into a deep bowl and sprinkle some salt all over them. Give eggplant slices a mix to cover them in slat evenly and leave aside for 10 minutes. It will help eggplant become softer and lose some juice.
- Preheat oven at 350ºF/180°C.
- Crush all the garlic cloves using a garlic press into a small deep bowl. Pour some boiling water over and stir the mixture. We need water to absorb the taste and aroma of the garlic.
- Take a baking tray and cover with parchment paper. Smear some oil over and place all the eggplant slices (leave some space between them). Take a pastry brush, dip it into a bowl with pressed garlic, and coat every eggplant slice with the garlic mixture. Sprinkle some dried herbs over, too.
- Divide all the grated cheese that you have into two parts. Layer out the first one evenly over the eggplant.
- The next layer will be the slices of tomato.
- Cover tomato slices with the rest of the grated cheese. Sprinkle some freshly ground black pepper.
If you want, you can always add salt. Sprinkle it over slices of tomatoes or, at the end, together with ground black pepper.
- Bake the eggplant appetizer for 25 minutes until eggplant cooks through and becomes soft. Let it cool down a bit and serve with sprinkled over chopped fresh herbs! Enjoy your meal!
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Eggplant Napoleons Recipe with Tomato and Cheese
Ingredients
- 2 eggplants
- 200 g cheese grated (hard or medium-hard)
- 4-5 tomatoes sliced
- 4-5 garlic cloves
- 1 tsp. olive oil
- Dried herbs and black pepper to your taste
- Fresh herbs chopped
Instructions
- Rinse eggplants under running water. Cut the vegetable into circles; make sure not to make them too thick. Put slices of eggplant into a deep bowl and sprinkle some salt all over them. Give eggplant slices a mix to cover them in slat evenly and leave aside for 10 minutes. It will help eggplant become softer and lose some juice.
- Preheat oven at 350ºF/180°C.
- Crush all the garlic cloves using a garlic press into a small deep bowl. Pour some boiling water over and stir the mixture. We need water to absorb the taste and aroma of the garlic.
- Take a baking tray and cover with parchment paper. Smear some oil over and place all the eggplant slices (leave some space between them). Take a pastry brush, dip it into a bowl with pressed garlic, and coat every eggplant slice with the garlic mixture. Sprinkle some dried herbs over, too.
- Divide all the grated cheese that you have into two parts. Layer out the first one evenly over the eggplant.
- The next layer will be the slices of tomato.
- Cover tomato slices with the rest of the grated cheese. Sprinkle some freshly ground black pepper.
- Bake the eggplant appetizer for 25 minutes until eggplant cooks through and becomes soft. Let it cool down a bit and serve with sprinkled over chopped fresh herbs! Enjoy your meal!
Notes
In conclusion, our Baked Eggplant Napoleons with Cheese and Tomatoes offer a wonderful medley of flavors and textures that will truly enhance your dining experience. This delightful dish beautifully combines the rich taste of baked eggplant, the zesty brightness of tomatoes, and the creamy indulgence of cheese. It’s a savory masterpiece that promises to delight your taste buds and keep you coming back for more. Savor the delicious layers of joy in every single bite!
Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.
Thank you for this easy and delicious recipe. I enhanced it a bit by adding some chili to the garlic/herbs, since I like spicy foods. It was delicious 🙂
Great idea with chili! Thanks so much for taking the time to leave a comment and leaving a rating!